Pink Scrambled Eggs

american breakfast · baked eggs · beetroot · breakfast · breakfast recipe

Prep 1

This recipe is one for all of you pink lovers! In an attempt to increase my iron and hemoglobin levels I have been trying to find unique ways to bring beetroot into each meal. I have discovered that my love for the colour pink now also comes in the form of eggs! This is perhaps the most exciting thing that has happened to me in a while – pink scrambled eggs – grated beetroot, gently cooked until slightly caramelized, proper fried bits of garlic and some spinach and tomatoes. I promise you, you will be after this breakfast for the rest of your life!

INSTRUCTIONS

1 In a small pan warm the oil with garlic on medium heat and let the garlic fry into golden speckles

2 Then reduce the heat and add the spinach, beetroot and tomatoes and slowly sauté, stirring often with the salt and mixed dried herbs

3 Once the spinach as wilted, and beetroot is nicely caramelized, add the two eggs and scramble the way you like!

4 Serve hot, with or without toast!

ingredients

2 eggs
½ tsp olive oil / butter / ghee / coconut oil
½ tsp minced garlic
Handful of finely chopped garlic
¼ - ½ beetroot, raw, grated
½ tomato, finely chopped
¼ tsp salt
1 tsp mixed dried herbs

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